THE BEST BúN Bò Xả ỚT - VIETNAMESE LEMONGRASS BEEF RECIPE
Smoky umami goodness in a bowl.
Provided by Mike
Categories Main Course
Time 1h30m
Number Of Ingredients 16
Steps:
- At least 1 hour before (overnight is better), marinate the beef: crush 1 tablespoon of sugar, half the ginger, 2 cloves of garlic, half the lemongrass, and 1 Thai chili in a mortar and pestle. Combine with the thinly sliced beef, along with 1 tablespoon each of fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
- At the same time, make your fish sauce: combine the remaining 2 tablespoons of sugar, 1 tablespoon of ginger, 4 cloves of garlic, and 2-4 Thai chilies (as comfortable) in a mortar and pestle. Crush into a fine paste, then transfer to a jar along with 2 tablespoons of fish sauce and 1 cup of water. Store in the fridge.
- When you are ready to eat, cook your vermicelli to the time indicated on the package (usually 3 minutes), then drain and rinse well with cold water. Set aside. Prepare your vegetables. In the photo, I used quick pickled cucumbers, purple cabbage, lettuce, cilantro, lime, and fried onions.
- To make quick pickled cucumbers, thinly slice 1/4 of an English cucumber, then toss with 1 teaspoon salt and 1 tablespoon sugar. Let sit for 15 minutes, then rinse in cold water.
- Heat a large nonstick skillet with 1 tablespoon of oil over medium heat. Fry your remaining 1 tablespoon of minced lemongrass until crispy and golden brown, then drain and set aside, reserving the oil.
- Add the marinated meat to the skillet and fry until well charred on both sides. You may need to do this in batches depending on the size of your nonstick skillet.
- Arrange vermicelli, vegetables, and beef in a bowl. Toss with 1/4 cup of the fish sauce, then top with fried lemongrass, fried shallots, a squeeze of lime, and sliced chilies, as desired.
Nutrition Facts : Calories 299 kcal, Carbohydrate 13 g, Protein 36.5 g, Fat 10.6 g, SaturatedFat 3.1 g, Cholesterol 101 mg, Sodium 1201 mg, Fiber 0.2 g, Sugar 10.4 g, ServingSize 1 serving
BEEF MARINADE
Make and share this Beef Marinade recipe from Food.com.
Provided by queenbeatrice
Categories Low Protein
Time 5m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together in glass jar.
- Seal and refrigerate until needed.
- Pour enough to cover meat and marinate overnight.
Nutrition Facts : Calories 7.7, Fat 0.6, SaturatedFat 0.1, Sodium 72.7, Carbohydrate 0.5, Sugar 0.1, Protein 0.1
BO NUONG XA
Marinated lemon grass beef skewers that can be broiled or grilled. This is a traditional Vietnamese dish, best if dipped in Nuaoc Cham sauce.
Provided by Maryellen
Categories World Cuisine Recipes Asian Vietnamese
Time 4h30m
Yield 6
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.
- Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.
- Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 5.7 g, Cholesterol 60.5 mg, Fat 11.1 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 4.2 g, Sodium 347.7 mg, Sugar 1.9 g
VIETNAMESE MARINADE FOR CHICKEN
Hot, sour, salty are the main flavours of this recipe from Food & Wine magazine. Optional sugar if you want a bit of sweet in there too. Note - prep time does not include 1/2 to 4 hours of marinating time
Provided by Debi9400
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk all marinade ingrediants together in a bowl.
- Place chicken breasts in a large ziplock bag and pour marinade over top.
- Refrigerate for at least 30 minutes but no longer than 4 hours.
- Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.
- Grill, with lid down for 7 to 7 1/2 minutes per side.
Nutrition Facts : Calories 386.7, Fat 27.1, SaturatedFat 5.6, Cholesterol 92.8, Sodium 787.7, Carbohydrate 3.9, Fiber 0.2, Sugar 0.8, Protein 31.1
BALSAMIC BEEF MARINADE
I purchased a bottle of balsamic vinegar and it was really strong. I created this recipe to do beef kabobs for a church family camp and they were great.
Provided by Triple BQ
Categories Low Protein
Time 5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Marinate beef 8 hours.
Nutrition Facts : Calories 517.4, Fat 27.3, SaturatedFat 3.5, Sodium 34.9, Carbohydrate 67.5, Fiber 0.4, Sugar 63, Protein 0.9
VIETNAMESE BEEF MARINADE (THIT Bò UOP)
Asian's rarely ever reveal secrets, especially when it comes to food or recipes. This recipe was verbally given to me by a Vietnamese girl, fabulous cook and great friend of mine. It's a very large (restaurant scale) recipe. So unless you plan on cooking for an army, reduce it to 2 cups total.(use the converter). If you want to have true Asian flavor in your beef ribs, stir-fry, steak or any other asian beef dish...this is your recipe.
Provided by Kobe Roux
Categories Steak
Time 35m
Yield 50 serving(s)
Number Of Ingredients 11
Steps:
- 1. Puree the chopped yellow onion, ginger root and pear in a robot coupe or food processor. Over medium heat, add cooking oil and bring to temperature Add the onion, ginger and pear. Cook until slightly brown.
- 2. Add the garlic and white pepper, mix well.
- 3. Add the soy sauce, ensuring all utensils are dry. Tap water will turn this marinade sour and ruin it.
- 4. Add both brown and white sugar, cook until granuals are disolved.
- 5. Add green onion and cool to room temperature.
- 6. Store for up to a week or marinate beef for up to 24-hrs.
- 7. Discard used marinade.
- 8. 1 cup will marinate up to 10 steaks.
Nutrition Facts : Calories 577, Fat 8.9, SaturatedFat 1.2, Sodium 8471.4, Carbohydrate 113.9, Fiber 1.8, Sugar 105.7, Protein 16.3
THịT KHO - VIETNAMESE BRAISED PORK WITH EGGS
Steps:
- Cut the pork into 1.5" cubes. I like this size for ease of eating, and it cooks faster than 1 huge chunk of pork.
- Bring 2-3 quarts of tap water boiling on high, or enough to fully submerge the pork. When the water's boiling, add the pork for 1-2 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
- Add the coconut soda, fish sauce and salt to the pot, then add filtered water so it just about covers the pork.
- Turn the heat to high. When boiling, lower heat to about 25% heat or until you still see a low boil. Simmer for about 1.5 to 2 hours total, leaving covered for the first 40 minutes. Check and stir the pot every 20 minutes. The longer you cook it, the softer the pork gets. After 40 minutes, remove the cover to let the liquid reduce so you get a more concentrated sauce later.
- Make the caramel color (nuoc mau) in a separate pot and add it to the pot of thit kho
- Make the hard-boiled eggs: add the eggs to a pot and cover the eggs with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let it sit for 8 minutes. Cool under running water and peel the shells.
- During the last ~30-40 minutes of cooking add the peeled eggs and onions.
- The final goal is to reduce the liquid about 1/3 of the starting amount, but you can do it based your own taste of the sauce and pork softness. When the pork hits a doneness you like, re-season with salt or fish sauce, or add water to thin out to your taste. Remember you want it a bit saltier since it will dilute when eating with rice.
Nutrition Facts : Carbohydrate 16 g, Protein 28 g, Fat 105 g, SaturatedFat 38 g, Cholesterol 429 mg, Sodium 1941 mg, Fiber 1 g, Sugar 15 g, Calories 1128 kcal, ServingSize 1 serving
Bò KHO (VIETNAMESE BEEF STEW)
Steps:
- Clean the meat. Add beef to a large pot and add 1 tbsp salt and enough tap water to barely cover the meat. Bring to a boil on high heat, and once it hits a boil for 30 seconds, kill the heat, drain, and rinse under running water to clean. If you haven't cut the meat into 3/4 - 1" pieces yet, do it now.
- Marinate the meat. Add all marinade ingredients to the meat in a covered bowl or a bag for at least two hours, but overnight would be better.
- Aromatics. Preheat a large pot on medium high. When hot, add the oil, let it warm a bit, then add all the garlic and stir to slowly saute until it turns light brown. Then add the paprika an stir until it releases its aroma, about 30 seconds.
- Broth. Add all broth ingredients to the pot except the carrots. Turn the heat to high until it hits a boil, then reduce heat so it maintains a low boil. Cook until the meat is as tender as you'd like it, about 60-90 minutes. Add carrots towards the final 10 minutes so it softens. Discard the cooked onions and star anise pods.
- Serve with accoutrement as shown: tearing fresh Thai basil onto your plate, taking occasional bites of jalapeno, and dipping a few pieces of meat into the salt / pepper / lemon juice side for variety.
Nutrition Facts : Calories 168 kcal, Carbohydrate 10 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 2159 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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